Melon and Hearts of Palm Salad with Chutney Vinaigrette
11
11
Ingredients
| Dressing | |||
| 2 | teaspoons |
dry mustard
|
|
| 2 | teaspoons |
honey
|
|
| 2 | tablespoons |
mango chutney
|
* |
| 6 | tablespoons |
lime juice
|
|
| ⅓ | cup |
orange juice
or extra virgin olive oil |
|
| 1 | x |
salt and black pepper
to taste |
* |
| Salad | |||
| 14 | ounces |
artichoke hearts
drained |
|
| 1 | each |
honeydew melon
ripe |
* |
| 1 | each |
cantaloupe
ripe |
* |
| 1 | x |
lettuce
shredded |
* |
Directions
In a small bowl, blend together mustard, honey, chutney, and 4 tablespoons lime juice.
Gradually whisk in olive oil. Add salt and pepper to taste, then strain dressing through a sieve to remove large pieces of chutney.
Chop hearts of palm and set aside.
Remove peel and seeds from melons and cut into bite-size pieces.
Serve hearts of palm and melon on a bed of shredded lettuce, with dressing.
Nutrition Facts
Serving Size 56g (2.0 oz)Amount per Serving
Calories 3310% of calories from fat
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 23mg
1%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
6%
Sugars g
Protein
2g
Vitamin A 1%
•
Vitamin C 19%
Calcium 2%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
